*Quinoa is a grain, and may be found in gourmet food markets"
INGREDIENTS
1 cup quinoa (or pastina), rinsed and drained 3 times
1 ¾ cup low-salt chicken broth
½ teaspoon coarse sea salt, plus additional for seasoning
3 tablespoons olive oil
1 medium carrot, diced
1 small onion, diced
2 cloves garlic, mined
¾ cup red or yellow bell peppers or a combination, diced
1 medium zucchini, diced
3 tablespoons fresh parsley, chopped
1 tablespoon oregano
¼ cup romano cheese, grated
DIRECTIONS
Cook quinoa (can be found at Salvaggio’s) in a pot with chicken broth that has come to a boil. Add the sea salt. Cover.
Reduce heat to low and simmer until quinoa is tender and broth is absorbed, about 15 minutes. Remove from heat. Fluff with fork.
Heat olive oil in skillet. Add the carrot and onion. Cook for about 8 minutes. Add the garlic, peppers, and zucchini and season with salt. Sauté for another 5 minutes. The vegetables should be tender, not mushy.
Sprinkle with salt and pepper.
Add the vegetables to the quinoa. Toss adding the parsley, oregano and cheese.
(You may need a little more oil.)
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